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I’m not always uptown, so, I sometimes slack on all the great places that are there. But, this past weekend, I was in Harlem and got to experience dinner at The Cecil. This Afro-Asian-American brasserie (yes, it’s quite the combo) opens into a cocktail bar, with some seating in a cozy environment. Then, through the passageway, it opens up into the main dining room, chic, with large, beautiful paintings around the space.

To drink, I ordered the Blood and Fire (Olmeca Altos Blanco Tequila, Jamaican Sorrel, Fresh Lemon Juice). Now, I was a little confused when the drink wasn’t spicy, as its namesake would infer. Where’s the fire? Luckily, our bartender was quick to recommend the addition of some chili peppers to make all that happen. So, I usually love spicy tequila drinks, but, perhaps adding this chili into the drink may have altered its intended taste. Next time, I might try it as is, or, go for the Thai 75, which sounded really great.

To start, we had their Spicy Crispy Ginger Squid (Okra, Sweet Chili Peanut Sauce). This was awesome. I love squid, spice, peanut sauce, well, ok, all of these ingredients, so it wasn’t hard to decide on this one. It was really delicious, the squid was fried just right, not too much breading, but just enough to hold the drizzles of sweet chili peanut sauce, which gave it a little kick and smoothed out the flavor at the same time.

For my entree, I ordered Citrus Jerk Wild Striped Bass (African Fonio, Okra, Burst Tomatoes, Parsnip Purée). I really enjoyed this dish as well. The bass was tender and delicate, absorbing the savory, yet subtle flavors from the other components. It was my first time having fonio, a grain, which to me was a bit similar to small grain couscous. Set atop the creamy parsnip puree, the textures of all the ingredients went really well together.

The Shorts:Name: The CecilLocation: 210 West 118 Street, NYCThe Long and Short: Would I go back? Yes, the vibe here is really great and the service was excellent.Would I recommend it? I mean, how many places have you gone to that are serving Afro-Asian-American fare? Exactly. So, yes, I would recommend checking it out. Lots of options and flavors to choose from.

Over the weekend, two things happened. I found a recipe for 2-ingredient Nutella Brownies from Diethood. Amazing. Then, in sadder news, on Saturday, also Valentine’s Day, the creator of Nutella, Michele Ferrero, passed away. It only seemed fitting that I make these brownies. These are for you, Ferrero, and, well, you guys too.

Here’s what you’ll need:

4 large eggs

1 cup of Nutella

8×8 baking pan

First, Preheat the oven to 350 degrees F. Measure out 1 cup of Nutella, and transfer into a microwave safe cup and set aside.

Crack 4 large eggs into a mixing bowl and whip on high for 5-7 minutes until the volume has boosted and has a foamy, yet firm, consistency.

Before the eggs are almost finished, pop the Nutella into a microwave for 60 seconds. Then, stir, and slowly add to the eggs while mixing until combined.

Pour the batter into a parchment lined baking pan and bake for about 30 minutes.

Let the brownie cool a few minutes before cutting. Then, enjoy! Feel free to customize these too by adding fun ingredients like nuts, chocolate chips, peanut butter chips, etc. You can find the original recipe here.

Recipe friendly version:

Here’s what you’ll need:

4 large eggs

1 cup of Nutella

8×8 baking pan

First, Preheat the oven to 350 degrees F. Measure out 1 cup of Nutella, and transfer into a microwave safe cup and set aside. Crack 4 large eggs into a mixing bowl and whip on high for 5-7 minutes until the volume has boosted and has a foamy, yet firm, consistency. Before the eggs are almost finished, pop the Nutella into a microwave for 60 seconds. Then, stir, and slowly add to the eggs while mixing until combined. Pour the batter into a parchment lined baking pan and bake for about 30 minutes.Let the brownie cool a few minutes before cutting. Then, enjoy! Feel free to customize these too by adding fun ingredients like nuts, chocolate chips, peanut butter chips, etc.